Recipes & Food

Healthy Pumpkin Pie – The creamiest pie you’ve ever tasted!

Smooth and super creamy, this healthy pumpkin pie recipe tastes anything but healthy!

Vegan Healthy Pumpkin Pie
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Homemade Healthy Pumpkin Pie

Pumpkin pie is often considered healthier than other popular holiday pies such as pecan pie, apple pie or chocolate cream pie.

However, many pumpkin pie recipes call for sweetened condensed milk, heavy cream, and a full cup of refined sugar.

In contrast, this healthier version is naturally sweetened and contains the same spiced cinnamon pumpkin flavor as the classic holiday dessert.

Serve it at Thanksgiving or Christmas and leave all your guests speechless. This may be the creamiest pumpkin pie you’ve ever tasted.

You might also like this Crustless Pumpkin Pie

Healthy pumpkin pie slices with ice creamHealthy pumpkin pie slices with ice cream

Pumpkin Pie Topping Ideas

Healthy pumpkin pie is great on its own.

But if you really want to take it to epic delicious heights, top each slice with gooey vegan marshmallow fluff or homemade coconut cream.

Pumpkin pie with whipped cream equals Thanksgiving dessert.

I can also vouch for the healthy pie with coconut ice cream on top.

Healthy Pumpkin Pie Recipe Video

Watch the full step-by-step video above.

Healthy Canned Pumpkin PieHealthy Canned Pumpkin Pie

Festive Healthy Dessert Ingredients

The filling calls for pumpkin, coconut milk, oats or flour, flax, unrefined sugar, spices, salt and pure vanilla extract.

pumpkin – Look for pumpkin puree instead of canned pumpkin pie mix. The latter has added sugar and spices.

Sometimes grocery stores run out of canned pumpkin puree during the holidays. If this happens, purchase a sugar pumpkin or pie pumpkin and bake it at home.

coconut milk—— For the richest, thickest dairy-free pumpkin pie, I recommend full-fat canned coconut milk.

Light coconut milk, skim milk, low-calorie almond milk, or oat milk will make the pie thinner and harder to slice. If you choose one of the substitutions, it will still taste delicious.

Oats or flour – Try whole wheat spelt flour, white flour, oat flour, all-purpose gluten-free flour, or almond flour. You’ll need less coconut flour, so feel free to experiment.

Oatmeal is an excellent choice, packed with fiber, antioxidants, and other health benefits. Quick oats or instant oats can be substituted.

Steel-cut oats don’t thicken the pie and produce a smooth result.

Flax eggs – For a healthy, egg-free, cholesterol-free vegan pumpkin pie, use flax meal. Non-vegetarians can add an egg instead.

spices– Cinnamon and pumpkin pie spice impart flavor without the extra fat and calories. If you can’t find pumpkin spice, substitute extra cinnamon.

Or homemade pumpkin pie spice. Combine 1/2 teaspoon each of ground cinnamon, 1/4 teaspoon each of nutmeg, and ground ginger, 1/8 teaspoon ground cloves, and optional 1/8 teaspoon allspice.

Refined Sugar-Free Pumpkin Pie

My favorite refined sugar-free options are coconut sugar and date sugar.

Although they are highly processed and lack the micronutrients present in unrefined sugar, traditional brown or white sugar will also work.

Use xylitol or a monk fruit erythritol blend to make a pie with no added sugar.

I haven’t tried changing the sugar to pure maple syrup or honey. If you try one of these options before me, please let other readers and myself know how it goes.

Still want some pumpkin? Make a Pumpkin Spice Latte

Healthy Pumpkin Pie Crust

You can use your favorite pie crust recipe or store-bought pie crust.

I love the homemade whole wheat pastry crust below. Unlike many refrigerated or frozen crusts, this crust does not contain ingredients high in saturated fat such as butter, lard, hydrogenated oils and shortening.

Even if you are making a baked pumpkin pie, I recommend pre-baking the crust first. This step ensures that the finished crust tastes flaky and buttery, rather than soggy from the weight and moisture of the squash.

  • 1 1/2 cups all-purpose or whole-wheat pastry flour
  • 1 teaspoon salt
  • 1/3 cup sugar (or xylitol)
  • 1/2 cup vegetable oil
  • 2 to 4 tablespoons water

Preheat oven to 200 degrees Fahrenheit. In a large mixing bowl, combine all dry ingredients. Add oil and stir. Add water as needed until it just holds together but not thick. I usually need about 3 tablespoons. Press evenly into greased 9-inch pie plate. Place crust in preheated oven and immediately raise temperature to 350 degrees Fahrenheit.

The bottom of the crust will rise, so either use pie weights during baking or press the crust back into place after baking. Bake for 15 minutes. Allow to cool while you prepare the pumpkin pie filling.

Readers Also Love Vegan Pecan Pie This Holidays

Healthy Thanksgiving or Christmas Pumpkin PieHealthy Thanksgiving or Christmas Pumpkin Pie

How to Make Healthy Pumpkin Pie

Start by preparing your pie crust of choice. Set this crust aside.

Preheat oven to 400 degrees Fahrenheit. If you are using rolled oats instead of flour, place them in a food processor or blender and blend until they reach the consistency of fine flour.

Add all remaining filling ingredients and mix again or mix well with a spoon in a large mixing bowl.

Once the filling is thickened and completely smooth, carefully pour it into the prepared pumpkin pie crust. If desired, use a spatula to spread evenly into the crust.

Place the pan on the center rack of the oven. Bake for 27 minutes. When the time is up, the texture still looks very raw.

Remove the pie from the oven and allow to cool. Once the pan is no longer hot to the touch, refrigerate it uncovered (or covered loosely with paper towels) for at least 5 hours or overnight.

During this cooling stage, the pumpkin pie will thicken significantly and develop an easy-to-slice texture.

Store leftovers, covered, in the refrigerator for up to 5 days. While you can technically slice the pie and freeze it, the texture will no longer be creamy after thawing.

Serve pumpkin pie at holiday partiesServe pumpkin pie at holiday parties

Serve stuffed butternut squash or lentil bread, cranberry sauce, green beans, and vegan sweet potato casserole to family and friends for a healthy holiday feast.

Naturally Sweet Pumpkin Pie DessertNaturally Sweet Pumpkin Pie Dessert
  • 15 ounce pumpkin puree
  • 13.5 ounce canned coconut milk
  • 1/4 cup oatmeal or 3 tablespoons flour of choice
  • 2 spoon flax meal or 1 egg (if you want it flax-free, try this vegan pumpkin pie)
  • 1/2 cup coconut sugar or brown sugar
  • 2 teaspoon Cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon Salt
  • 1 spoon pure vanilla extract
  • 1 pie crust (Or use the crust recipe included above)
  • Prepare pie crust in a 9-inch pan and set aside. To make a healthy pumpkin pie recipe, preheat oven to 400 F. Then stir or mix all the pie ingredients together until smooth. Pour pumpkin filling into pie crust. Place the pie on the center rack of the oven and bake for 27 minutes. After this time, its texture still looked undercooked. Let cool, then refrigerate uncovered for at least 5 hours to allow the pie to thicken and set.View Nutritional Facts
Hello breakfast recipe.pngHello breakfast recipe.png

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